Lemon and Herb Scented Spring Vegetables

27 mins (prep 15, cooking 12)
11 ingredients
6 servings
An updated, scaled up variation of my Sauteed Asparagus and Mushrooms in a Lemon - Thyme Butter recipe, using vibrant, steam-blanched carrot coins in place of mushrooms and a touch of rosemary with the thyme.

Categories:  served-hot , side-dish , north-american , free-of... , ontario , mother's-day , time-to-make , holiday , nut-free , <-30-mins , easter , presentation , canadian , asparagus , carrots , vegetarian , vegetable , from-scratch ,
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Serving Size (140.13 g)
Servings 6
Amount per Serving
Calories 80.66 Calories from Fat 45.36
% Daily Value *
Total Fat 5.04g 46.5%
Saturated Fat 2.7g 80.94%
Trans Fat 0.16g %
Cholesterol 10.6mg 21.2%
Sodium 80.01mg 20.0%
Total Carbohydrate 8.27g 16.54%
Dietary Fiber 3.37 g 80.77%
Sugars 4.17 g %
Protein 2.17g 26.03%
Vitamin A 8516.59IU% Vitamin C 6.19mg%
Calcium 39.53mg% Iron 2.17mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
dried thyme, one lemon